Chicken braised in wine and 40 cloves of garlic
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
While traditionally a French chicken with 40 garlic cloves is baked in the oven, this recipe is suitable for the stovetop. The chicken pieces are pan-fried until golden brown, then braised, covered, with garlic and fresh thyme in white wine until tender. To save yourself the trouble of peeling so much garlic, blanch the cloves in boiling water to make the skin peel off more easily. The juices left over from the roasting process make a delicious creamy gravy that will enhance the flavor of the stewed garlic even more. For an even more interesting flavor, use canned garlic bulbs in brine and fry them until golden brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chickens (1.5 kg each), cut into 8 pieces
- 3 whole heads of garlic, about 40 cloves
- 1 tbsp unsalted butter
- 2 tbsp. l. olive oil
- 3 tbsp cognac, divided
- 1.5 cups dry white wine
- 1 tbsp fresh thyme leaves
- 2 tbsp. premium flour
- 2 tbsp. heavy cream
We recommend
Cooking the dish according to the recipe:
- Separate the garlic cloves and drop them into a pot of boiling water for 60 seconds. Drain and peel the garlic.
- Pat the chicken dry with paper towels. Season generously with salt and pepper on all sides. Heat the olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Fry the chicken in several batches, skin side down, until golden brown, about 3-5 minutes per side. Turn the chicken pieces with tongs or a spatula to avoid piercing the skin with a fork. If fat burns, reduce heat to medium..
- When the chicken is done, transfer it to a plate and continue frying the remaining pieces. Once all the chicken is transferred to a plate, add the garlic to the pan. Reduce the heat and fry for 5-10 minutes, turning frequently, until the cloves are golden brown on all sides.
- Add 2 tablespoons of cognac and wine, bring back to a boil, and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan with the liquid and sprinkle with thyme leaves. Cover and simmer over low heat for about 30 minutes, until the chicken is cooked through.
- Transfer the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, combine 1/2 cup of the sauce and flour, then stir the mixture back into the pan. Raise the heat, add the remaining 1 tablespoon of cognac and cream, and simmer for 3 minutes. Season with salt and black pepper to taste. Pour the garlic sauce over the chicken and serve hot.
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